Heat oil in heavy large pot over medium-high heat. Add onion; saute until tender, abut 4 minutes. Add remaining vegetables; saute until deep golden brown, about 7 minutes. Add stock and bay leaves; bring to boil. Reduce heat to medium, cover and simmer
until vegetables are very tender, about 35 minutes. Cool slightly. Season with salt and pepper. Drizzle
oil. Puree soup
with an immersion blender
and serve in warm bowls. Garnish with chives and Essence. Serve immediately.